So we felt like eating something with an Italian flair, but it was just way too hot to cook indoors
It was just one of those perfect grilling days
Now we just had to figure out what we could make for dinner
Burgers on the grill are always a winner, but the need for some flavors from Italy were still nagging at us
Then the epiphany happened
Pesto Burgers!
My wife makes what I consider the worlds best pesto, so how can you go wrong with pesto burgers?
Now toppings can really make or break a burger and if I’m going the Italian route I knew I had to get this right. So lets start there
We used 1 red onion, 2 tomatoes, 1/2 cup of extra virgin olive oil, 1/4 cup of balsamic vinegar, 1 tablespoon of honey, 1 garlic clove grated, 1 teaspoon each of kosher salt, ground black pepper and crushed red pepper
Peel and slice your onions very thin, then slice your tomatoes very thin as well
In a bowl mix together your oil, balsamic, honey, grated garlic and spices
Place the tomatoes and onions in a resealable baggie and pour the balsamic mixture in
Force the air out of the bag and seal. Allow to marinate at least 30 minutes, then strain and set aside
Now onto the meat, we have 2 pounds of 80% ground beef
I like 80% for burgers because you want some of the fat for juiciness
To the meat I’m adding 1/2 cup of pesto and 1 teaspoon each of kosher salt and ground black pepper
Click the link below for a great pesto recipe
Using your hands, gently mix the meat until it is all incorporated
We used a 3/4 cup measure to keep the burgers an even size. Scoop out the meat, roll them into a ball, then press into patties
Place a thumb print into the center of each patty to keep the burger from rounding out while cooking
You want a burger, not a meatball
Sprinkle the burgers with some additional salt and pepper then let the meat chill until you are ready to cook them
Place the burgers on the grill over direct heat at around 400 F
Cook 4 minutes, then turn slightly (not flip) and cook 3 minutes more
Flip the burgers and cook another 2 minutes
Since these have a bit of an Italian flair I’m going to top these with some fresh mozzarella
Give the burgers a final turn, top with the cheese and cook just until the cheese starts to melt
Remove them from the heat and let rest a few minutes before serving
While the burgers rest I’m going to brush some rolls with 1/2 stick of melted butter that has 2 teaspoons of garlic powder in it
Place the rolls on the grill and toast them quickly
Now for some assembly
I put about 1 teaspoon of the pesto on the bottom half of the roll, followed by a burger
Top the burger with some of the onions and tomatoes, then add another teaspoon of pesto followed by the top of the roll
And that’s it
A delicious burger like you have never had before!
Enjoy!!!
Simply Sundays! ~ Pesto Burger
Ingredients
For the toppings
1 red onion, peeled and thinly sliced
2 tomatoes thinly sliced
1/2 cup of extra virgin olive oil
1/4 cup of balsamic vinegar
1 tablespoon of honey
1 garlic clove grated
1 teaspoon of kosher salt, ground black pepper and crushed red pepper
For the burger
2 pounds of 80% ground beef
1/2 cup of pesto (plus extra for topping the burger once cooked)
1 teaspoon each of kosher salt and ground black pepper (plus more for sprinkling)
For the rolls
1/2 stick of melted butter
2 teaspoons of garlic powder
Directions
For the toppings
Peel and slice 1 red onion thinly. Slice 2 tomatoes thinly. In a bowl mix together 1/2 cup of extra virgin olive oil, 1/4 cup of balsamic vinegar, 1 tablespoon of honey, 1 grated garlic clove, 1 teaspoon each of kosher salt, ground black pepper and crushed red pepper
Place your onions and tomatoes in a resealable baggie and top with the balsamic mixture. Force the air out of the bag and seal. Refrigerate for at least 30 minutes
For the burgers
In a bowl mix 2 pounds of 80% ground beef with 1/2 cup of prepared pesto, 1 teaspoon of kosher salt and 1 teaspoon of ground black pepper. Using a 3/4 cup measure, scoop out even amounts of the meat mixture. Roll them into balls them flatten into patties. Make a dent with your thumb in each patty to stop them from rounding out while they cook Sprinkle with additional kosher salt and ground black pepper. Chill them until your ready to cook them
Place the burgers on the grill over direct heat at around 400 F. Cook 4 minutes, then turn slightly (not flip) and cook 3 minutes more. Flip the burgers and cook another 2 minutes
Give the burgers a final turn, top with the cheese and cook just until the cheese starts to melt. Remove them from the heat and let rest a few minutes before serving
For the rolls
While the burgers rest I’m going to brush some rolls with 1/2 stick of melted butter that has 2 teaspoons of garlic powder in it. Place the rolls on the grill and toast them quickly
Put about 1 teaspoon of the pesto on the bottom half of the roll, followed by a burger. Top the burger with some of the onions and tomatoes, then add another teaspoon of pesto and the top of the roll
Wilton Recipe Right 3 Piece Cookie Pan Set
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
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